2 cups sweetened flaked coconut, I don't use sesame or coconut
1 cup butter, melted, I use half the butter and then half canola oil
1/2 cup honey
1/4 cup firmly packed light brown sugar
2 tsp. vanilla extract
1/4 tsp salt
1 6 oz. package sweetened dried cranberries
we also use chopped nuts
Instructions
Stir together first 4 ingredients and if desired, coconut in a large bowl.
Combine butter and next 4 ingredients in medium bowl, then pour over dry ingredients. Stir until evenly coated.
Divide mixture evenly between 2 lightly greased 15 x 10 inch jelly roll pans.
Position 1 oven rack about 6 inchesfrom top of heating elevent in oven, second rack about 6 inches from botttom heating element. Place 1 pan on each rack.Bake at 325 for 25 to 30 minutes or until toasted, stirring every 10 minutes and switching position of baking sheets after first 15 minutes. Spread granola on wax paper to cool completely. Add dried cranberries. Store in airtight container at room temperature up to 3 days. or freeze up to 6 months.
Originally Submitted
10/19/2010
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